• 1 kg. osso buco
• 1 kg. steawing meat
• 1 ½ kg. chicken
• 6 white sausages
• 2 bay leaves
• 1 mint leaf
• Celery
• 2 medium-sized leek
• 3 ripe quinces
• 10 ollucos
• 4 serrano corn.
• ½ kg. fresh broad beans
• 1 medium-sized cabbage
• 2 turnips
• ½ kg. macre pumpkin
• 6 yellow potatoes
• 6 huayro potatoes
• 6 tomasa potatoes
• 1 kg. yellow manioc
• 3 medium-sized carrots
• Salt and pepper seeds

• Place the meat in a large pot with water. Boil it with bay leaves, mint, salt and pepper seeds until the meat is tender and has gotten a good flavor. Remove fat and boil it for a while with celery, leek, quinces and sausages.
• In another pot, cook, for a while, ollucos, corns, bean broads, cabbage, turnip and pumpkin.
• In another container, cook the yellow, huayro and tomasa potato, yellow manioc and carrot.
• Put the cut and peeled vegetables in the meat broth and boil it.
• Accompany it with blended chili. Season with salt, pepper and chopped onion You can also use classic marigold, ocopa or huancaína sauce.
• An innovation is a sauce prepared with "limo"hot pepper, fried sliced bacon, fried hot pepper and parsley with a good splash of olive oil.

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